Executive Chef Upscale Brewpub | Central Oregon-Bend An established, independently owned upscale European-inspired brewpub is looking for an experienced Executive Chef to lead our culinary program and kitchen team. This is a hands-on leadership position for someone who loves food, knows how to run a kitchen, and understands that a successful culinary operation requires equal attention to food quality, people, systems, and financial performance. The Executive Chef will have significant ownership of the culinary program, working closely with ownership and the management team to develop menus, lead the kitchen, manage costs, and continue to build a strong and consistent food experience for our guests. The Role The Executive Chef is responsible for the overall operation and direction of the kitchen, including menu development, food quality, purchasing, inventory, staffing, training, sanitation, and financial performance. You'll be responsible for: Leading the day-to-day kitchen operation and culinary team. Creating and maintaining seasonal menus that are creative, approachable, and financially sound. Developing recipes, determining appropriate menu pricing, and maintaining accurate recipe costing. Preparing and cooking food as needed and maintaining high standards for quality, consistency, presentation, and portion control. Hiring, training, scheduling, coaching, and developing cooks and other kitchen team members. Setting clear expectations and holding the team accountable to established standards. Creating production schedules and determining staffing needs to ensure smooth and timely service. Managing food costs, labor, purchasing, inventory, waste, and overall kitchen profitability. Ordering food, ingredients, and other supplies and maintaining strong vendor relationships. Checking the quantity and quality of products received and making sure supplies are stored properly. Monitoring inventory through established systems that improve accuracy and reduce waste. Ensuring food safety and sanitation standards are consistently followed. Inspecting equipment and work areas and arranging for necessary repairs or maintenance. Working closely with front-of-house leadership to ensure a smooth service and a great guest experience. Collaborating with management on special events, private parties, beer dinners and other culinary programming. Introducing new cooking techniques, equipment, and ideas to the culinary team. Continuously looking for ways to improve the food, kitchen systems, team, and overall operation. This is not a desk job. We expect our Executive Chef to be present and engaged with the kitchen team, especially during service. You'll jump in when needed, solve problems as they arise, and lead by example.

The right candidate will:

Have at least 6 years of professional culinary management experience, preferably including experience as an Executive Chef, Chef de Cuisine, or comparable leadership position. Have a strong understanding of professional kitchen operations and high-volume service. Be comfortable managing food and labor costs and understand how kitchen decisions affect profitability. Have strong menu development, recipe costing, purchasing, and inventory skills. Know how to build, train, and retain a strong culinary team and have a people first mentality. Be comfortable giving direct feedback and having difficult conversations when necessary. Be organized, dependable, and good at following through. Have strong verbal and written communication skills. Be able to prioritize and manage time effectively in a fast-paced environment. Use good judgment and critical thinking when making decisions. Be a strong problem solver who can stay calm and productive when things don't go according to plan. Work well with people at all levels of the organization. Have a genuine service orientation and understand the connection between the kitchen and the guest experience. Be willing to get into the details while still keeping an eye on the bigger picture. A culinary degree or formal culinary training is preferred, but demonstrated experience and leadership ability are equally important. What We Offer Competitive salary based on experience Performance-based bonus opportunity Paid time off Retirement plan with company match Employee dining/beer benefits Professional development opportunities A leadership role with meaningful input into the direction of the culinary program

Job Type:

Full-time Pay:

$70,000.00 - $85,000.00 per year

Benefits:

401(k) matching Dental insurance Food provided Health insurance Paid time off

Work Location:

In person